Sunday, October 21, 2007

Lamb Cutlets With Coucus

I did this dish a while ago - it was spring and lamb always tastes the best during that period for some unknown reasons. Anyway, here are two fresh Welsh lamb cutlets marinated with sea salt, oregano and olive oil:


Pan fry them in a very very hot pan:


Lamb meat is very tricky to get it right - overcooked will render the meat chewy like tyre. The ideal cooked lamb meat will be a bit pinkish inside, its texture should be firm but not rubber, and the meat should retain most of its juice. It should take around 3-5 mins a side. If you are adventurous enough, put in a dash of brandy (anything with 40% or more alcohol). The flame will come straight into the pan! Not sure it will improve the taste, but it is definitely fun to watch it.

Once the cutlets are done, leave them aside to cool down. In the meantime, we can make a sauce with it. Put a little bit of butter into the pan. Sautee some chopped garlics. Then, crush two fresh tomatoes into it. Add in a little bit of ketchup, pepper and salt for taste. Add in some mixed vege if you want:


Cook some coucus, and here is the final product:

2 Comments:

At October 22, 2007 11:01 am, Anonymous tankiasu said...

Tried to make lamb chops many times but still failed. Guess cooking is not my forte after all. :P I'll stick to eating then!

 
At October 23, 2007 2:07 am, Blogger BengChuan said...

same here.. I tried several times. The trick is it is better undercooked than overcooked - can always finish it off in microwave oven. 10 seconds on high will do the job.

~1cm thick lamb chop usually takes around 4-5 mins to cook for one side. Oh ya, you need to let the meat rest for a while - it keeps the juice within the meat when you cut it. Hope this helps.

 

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